Before you know it, it’s almost the end of the year. Christmas is coming in about 3 months time, and so, it’s about time to make some fruitcake to cure. Made 6 to gift, and 2 to keep for Christmas parties held at home. 8 in total. The fridge is packed.
If you are like me, and you are looking to either have some fruitcake during Christmas, or to gift these to friends and family, then now is the time to make them. 🙂
Recipe is taken from Anna Chan of Sugar Inc.
200g Dried Fruits
400g Grand Marnier/Gold Barcardi
75g Good Quality Butter
60g Fine Sugar
1tsp Mixed Spice
1 tsp Vanilla Essence
1/4 tsp Bicarbonate Soda
2tsp Orange Zest/Lemon Zest
50g Good Quality Butter
13g Whipping Cream
150g Cake Flour
1.5tsp Double Acting Baking Powder
- Soak dried fruit and rum overnight. Do not soak longer than 12 hours, or fruit may be too alcoholic and bitter
- Cook 255g of Group A ingredients (all the fruits and part alcohol) with Group B ingredients in a saucepan over medium heat. Cook until butter is half melted. Turn off the heat and continue stirring until the butter has completely melted and mixture is even. Cover the mixture with a lid to prevent too much alcohol from evaporating.
- Stir in Group C ingredients, one at a time, into the above mixture. Keep mixture under wraps constantly.
- Sieve cake flour, and double acting baking powder together. When the mixture is cool, stir in the eggs, followed by the flour mixture.
- Divide the batter into 2 4/5 inch greased cake pans. Each pan should contain around 370g of batter.
- Bake at preheated oven, 170C for 25 mins.
- Test the cake with a wooden skewer for doneness. Brush the cake with the remaining rum liquid from Group A whilst the cake is still hot.
- Cover the cake with aluminium foil. Brush the cake weekly with rum for a month, and bi-weekly for the next 2 months, and monthly thereafter. Cake keeps 6 months in the fridge. Keeps for 1 year in the freezer.
- Please heat up the cake at 160C for 5 mins when you want to eat it.
Happy baking. 🙂